Pumpkin season is right around the corner, which means it’s sugar free pumpkin spice latte time! In my book, it’s officially fall when Starbucks announces their annual release of pumpkin spice lattes (not autumn equinox as I know it should be)…
Until I learned there are 50 grams of sugar in a grande! So, instead of missing out on my favorite fall tradition, I started making my own sugar free pumpkin spice latte! It’s every bit as delicious as the Starbucks versious for a fraction of the carbs (and none of that sugar nonsense).
If you like coffee, pumpkins and spice, then this sugar free pumpkin spice latte is for you! Let’s get roasting!
Pst, because I know some of you are wondering, I’m sorry to share that there’s no sugar free pumpkin spice latte starbucks offers. But I promise, this recipe is just as good!
How Do I Make A Sugar Free Pumpkin Spice Latte
Making sugar free lattes is easy peasy with a handful of low carb shopping list items. Here are our sugar free pumpkin spice latte ingredients:
- Low carb milk (I use an almond and coconut milk blend). If you aren’t eating low carb foods, use whatever milk you fancy. Although if sugar free is the goals, then keep in mind cow’s milk is full of naturally occuring sugars — 1 cup of 1% has 13 grams!
- Pumpkin Puree. I buy canned pumpkin on Amazon because I want this sugar free pumpkin spice latte all year round — most stores carry it around the holidays.
- Pumpkin Pie Spice. If you don’t want to add another spice to your drawer, use a combination of cinnamon, nutmeg and ground ginger. If you have them, add a dash of allspice and cloves as they’re traditionally part of this mix.
- Sugar Alternative. Instead of using a nasty sugar free pumpkin spice syrup, I went my keto sweetener of choice: erythritol. Use whatever sugar alternative you prefer.
- Coffee. You can make ½ cup of coffee for this sugar free pumpkin spice latte a few ways: in a keurig, press the “shot” button twice, leaving the same pod in there both times (each “shot” is 2 oz). Or, use instant coffee in ½ cup of boiling water. Or make a really strong cup of coffee.
Pumpkin or not, the flavor of you coffee is important, so be sure you like the taste of it before adding our delicious ingredients!
- Sugar Free Whipped Cream. Read the label of your whipped cream to be sure you grab a sugar free version — or, make you own! Place heavy whipping cream in a bowl and whip into delicious peaks — check out this tutorial to get a better idea.
Tips For Sugar Free Pumpkin Spice Latte Perfection
This sugar free pumpkin spice latte is so crazy easy to make, in a matter of minutes you’ll be sipping yourself cozy! There are a few tips I’d like to mention before you get started:
You’re only using 2 Tablespoons of pumpkin puree in this recipe from a 15 oz container. Call me OCD, but I hate wasting food! So, I portion out the remaining pumpkin puree in an ice cube tray — next time I want a latte, I add the pumpkin puree ice cube to my saucepan with the milk and it quickly defrosts!
If you’re using instant coffee, premake the coffee/spice mix.
Using resealable baggies, portion out individual servings of your morning coffee with pumpkin pie spice. Then, all you have to do is heat and serve!
Make a sugar free pumpkin spice creamer.
If all this sounds like too much work, just add some pumpkin pie spice to heavy cream and store it in the fridge. That way you’ll get an almost sugar free pumpkin spice latte in a fraction of the time!
Pst, Can’t Get Enough Pumpkin This Time of Year?
Check out these low carb recipes with pumpkin! Low carb pumpkin bread and low carb pumpkin muffins are to die for! If you aren’t low carb, here are some delicious paleo pumpkin recipes: paleo pumpkin pie, paleo pumpkin bread, paleo pumpkin muffins.
Sugar Free Pumpkin Spice Latte Recipe
I hope you enjoy celebrating fall with this extra cozy and delicious sugar free pumpkin spice latte! Let me know what you think in the comment below, cheers!
Sugar Free Pumpkin Spice Latte
- In a small saucepan, combine milk, pumpkin puree and erythritol. Heat on medium heat, just to warm and combine ingredients (don’t boil!)
- Remove from heat, and stir in vanilla extract, pumpkin pie spice and coffee.
- Top with whipped cream, a dash of pumpkin pie spice and enjoy!
- If you don’t have pumpkin pie spice, use ¼ teaspoon cinnamon, and a dash of nutmeg.
- Use whatever sweetener you’d prefer instead of erythritol.
- Recipe adapted from my Inspired Taste.
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